Justin Smith

Coming Up

At Saxum Vineyards in Paso Robles, California, the farmer/winemaker role is split between field work and cellar judgment. Justin Smith moves between vine rows and blending decisions, with the job shaped by the long timing of farming and the tighter deadlines of winemaking.

Where They Are Now

The work at Saxum is built around reading the site first, then letting the wine take shape with as little interference as possible. Justin Smith farms without pesticides, uses organic and no-till practices, keeps yields low, and harvests at peak maturity. Those choices place the emphasis where it belongs: on soil health, vine balance, and the point at which fruit is ready to express a season clearly. In the cellar, the same restraint carries through. The approach is minimalist, leaving room for the fruit and the vintage to show without extra handling or styling. The wines are Benchmark Paso Robles Rhône wines, based mainly on Grenache and Syrah, with Mourvèdre in most of them. That blend structure gives the wines their shape, while the farming and cellar work keep the finish clean and direct. As Justin Smith puts it: "We want to let the vintage show. In cooler years, it means letting the elegant side show."

Signature

Justin's signature wines include James Berry Vineyard Paso Robles 2011, James Berry Vineyard, Bone Rock, Rocket Block, and Broken Stones. Each sits within the Saxum framework, but they are not interchangeable; together they show how site, blend, and restraint work through the same hand.

In Their Words “We want to let the vintage show. In cooler years, it means letting the elegant side show.”